Iberian ham is much more than a gourmet product; it is the result of a delicate balance between tradition, climate and geography. These natural factors play a fundamental role in the curing process, giving this gastronomic treasure its unmistakable flavour, texture and aroma.
Iberian ham is cured in drying sheds and cellars located in specific regions of Spain, where the climate is ideal for this process. Areas such as Salamanca, Extremadura, Huelva and Cordoba offer moderate temperatures and controlled humidity levels that allow for gradual and uniform maturation. The cold winters and hot summers, together with the cool breezes from the mountains, favour the evaporation of humidity and the concentration of flavours, achieving a perfect balance in each piece.
Geography also plays a crucial role. The dehesas, with their extensive fields of holm oaks and cork oaks, are the natural habitat of the Iberian pig. These regions provide a unique environment, where the pigs feed on acorns and natural grasses during the montanera, which directly influences the quality and characteristics of the acorn-fed ham. This symbiosis between the animal and its environment is a distinctive element that cannot be replicated in other conditions.
In addition, the altitude of the drying sheds and cellars affects the rate of maturation. The higher the altitude, the cleaner and drier the air, which contributes to a slower and more controlled maturation. This prolonged process allows the fats to infiltrate the meat, developing those nuances of flavour that make Iberian ham a unique product.
In short, climate and geography are not simply determining factors, but indispensable allies in the creation of Iberian ham. Each region contributes its own particularities, turning each piece into a masterpiece that encapsulates the essence of the Spanish territory and its rich culinary tradition.
